Thread: Sauerkraut

Well I got the last kilo out of the freezer and it is in the fridge thawing, now tomorrow I will brown some pork ribs, rinse the kraut in fresh water a couple of times to take some sour out, add a couple of spoons of brown sugar, throw the ribs on top and put in a tight lidded waterless pot, put it on a low fire for a couple of hours and we have it for supper, Thai love it.

I have some copper encapsulated bottom stainless steel pots that are really cool and I can do it stove top instead of the oven, saves gas and not so much heat in the kitchen.
I gave $200 for the pots on sale [reg $600] online from the states and 160$ for freight to get em here,, best deal I ever made.

Sabang, I mix sliced onions and cuke slices and add 1/2 vinegar and water, a tad of salt and enough sugar to give em a sweet/sour taste, put em in the fridge in a sealed plastic container for a day or 2 and they are great.

OH Yea, my nephew is coming over in a couple of weeks and he is bringing me 36 1.5 oz packets of KimChee spice mix, that will be damn fine KimChee, be the right spices and chilis, stuff I use here is OK but not great.

Pickle string beans for your Bloody Mary's.

Thought I try some tonight.
Onion, Caraway seeds, Coriander seeds, Bay-leaves, and a real German sausage - yes, it's huge!

Keep some of the onion to fry with the sliced sausage:

The rest goes into a pot with about 300gr of Kraut:

Top with water and salt to taste (or a squish of soy-sauce).
Cook on slow heat for an hour.

Hmm, the kitchen smells appetising already.

While waiting, help yourself to a generous shot or two of Thai "Schnaps", and a couple of betelnuts:

^
Do you do a delivery service?

I'm salivating already!

The meal was rather nice, so was the "Schnaps", hence a pic which doesn't look too convincing:
Yes, the yellow bits are potatoes.

Try again:

looks like shit..

Food presentation may not be one of strollers finer arts, but I reckon that was a tasty meal.
Since living around the Barossa Valley (German heritage) before moving here, I've really gotten a taste for saurkraut.

Originally Posted by sabang

Food presentation may not be one of strollers finer arts, but I reckon that was a tasty meal.

Both true, also neither of me cameras aren't up to much in low light, and the flash is crap.

Had to throw all the Kraut out!

Yesterday, I topped with some salted water, today it had gone dry and smelly. The wood bottom of the bucket was leaking.

Oh well, sealed the bottom, and off to the market to get some more cabbage later.

Thread's gone quiet.
Did the food really look that bad?

New batch looked edible, so I cooked some more:

Do you brown your pork and then cook it in with the kraut?

Don't know what "browning" is.
The Pork is cooked separately, but I would cook a "Kasseler" (smoked, cured pork loin) in with the Kraut, alas, smoking is another project I haven't got round to - too much time wasted on the internet...

Browning is where you brown the meat on both sides to sear the juice in on a hot pan and then put it on top of the kraut and then cover with a tight lid and cook the kraut on a low fire for an hour or so, Thats what I do with pork ribs, brown em and then bury em in the kraut and cook a couple of hours real slow.

I had a kg of Gherkins going for a week now.
Poured boiling water over a few spices - bayleaves, coriander seeds, dried sage, let it cool down, mix with a generous amount of salt, some vinegar, and let it stand with the lid screwed on.

Added a teaspoon of salt every couple of days, as advised in the article above.

There was a thin, white film on the surface, which I poured out.

I hope I haven't poisoned myself, but it tastes good - well, just like pickled gherkins.

^ Looks good. Mine went all shrivelled, and had a rubbery texture. Got thrown out.

Originally Posted by stroller

And mixing with fruit? - yuk!

What strange part of Germany are you coming from? Of course it can be mixed with pineapple.

A question arised when I saw your dish with the pork beside the sauerkraut: Can you get Kasseler in Thailand?

^
You can cook it with apples, but mixing with raw fruits? -Pineapple with Sauerkraut doesn't strike me as a typical German dish, somehow.

Originally Posted by Fabian

Can you get Kasseler in Thailand?

Foodland have cured Pork cuts, not quite the same.

If you're too lazy to do all this fermenting work , or need the proper sausages, se for this and just ask where nearest of your place they deliver :


Welcome to B.M. Quality Food.Co.,Ltd


they do fantastic sausages, normally only sale to 5 star hotel or restaurants, found in very few supermakets...(siam paragon has it)

pork knuckles / Ham to put in the choucroute / bacon for and incredible choice of sausages, one of my favorite is spicy italian breakfeast sausage !

They do sale the sauerkraut as well ...

How to get stuff form them ?? well for myself, some friends have restaurants ant BM will deliver weekly to them, i order through the restaurant...

just excellent stuff !

smokd pork cotelettes and and and... Bm you're great !

( they are German and the factory is in Pathumthani...)


i make choucroutes, equal or better then back home with this stuff !

Originally Posted by stroller

You can cook it with apples, but mixing with raw fruits? -Pineapple with Sauerkraut doesn't strike me as a typical German dish, somehow.

Hm, maybe it was just my mother who replaced the apples by pineapple. Quite a good taste though.

Regarding the kraut, does Thailand's hot temperatures screw up the fermenting process? Looks delish, it's time for Oktoberfest!

Goes off pretty fast, but we keep it fairly cool during days with the aircon running and at night gets maybe up to high 80s.
But the cabbage here is not what would be used in a real kraut country either.

But the knappa [chinese] gabbage for the KimChee is just fine.